Santa Barbara Farmer’s Market Soup: Asparagus Soup
Some of my most favorite gifts from my wedding were the cook books my mother- in-law and grandmother-in-law gave me. I have always LOVED soup. Pretty much any kind of soup I will try and probably love. After looking over my Williams-Sonoma soup cook book, I decided on an asparagus soup. So, this Saturday, we were off to the farmer’s market! French Press coffee, a jaunt, some fresh flowers later, and all was ready, except for one thing. We were told, after asking for fresh tarragon from the local vendor that, “You and everybody else are looking for fresh tarragon. It is a seasonal herb.” Well, thank goodness for Ralph’s because they had a small amount and the last container too!
Vegetable Stock, 4 cups
Unsalted butter, 2 tablespoons
Shallot, 1, minced
Dry white wine, 1/2 cup
Asparagus 1 1/2 lb
Heavy cream, 1/4 cup
Salt and freshly ground pepper
Fresh tarragon, 2 tablespoons chopped
In a large saucepan over medium heat, melt the butter. Add the shallot and saute until translucent, about 1 minute. Add the stock, wine, and asparagus, raise the heat to medium high, and bring to a boil. Reduce the heat to low and simmer, uncovered, until the asparagus is tender, about 10 minutes.
Stir in the cream and season to taste with the salt and pepper.
Garnish with the tarragon and serve.